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Gluten-Free Sesame Bagels on white marble backdrop.

Gluten-Free Sesame Bagels

Becca Harris, BA, BASc, MHSc(c)
Naturally gluten-free and dairy-free.
These delicious bagels are a cross between a New York-style bagel and a scone. They will easily become a staple in your baking circuit.
Prep Time 5 mins
Cook Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 273 kcal

Ingredients
  

  • 1 cup all-purpose gluten-free flour 
  • 1 cup arrowroot flour
  • ¼ cup rice flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tbsp maple syrup
  • ¼ cup melted coconut oil
  • 1 tbsp nut/oat beverage

Instructions
 

  • Preheat oven to 350°F.
  • Whisk all dry ingredients together in a medium sized bowl. Add wet ingredients and stir until just mixed.
  • Divide dough into 6 pieces. Roll and shape into balls. Then slightly flatten and poke a hole in the middle of each piece. If the dough is sticky, add a bit of flour to it and wet your hands to shape.
  • Bring a large pot of water to a boil. Add each bagel to the pot, cooking for 1 minute on each side. They will stay afloat in the water, so use tongs to flip.
  • Set boiled bagels on a baking sheet with parchment paper.
  • Sprinkle with sesame seeds, or other spices if you wish (eg. salt, garlic/onion powder, Italian seasoning).
  • Bake for 25 minutes or until golden brown.
  • Cool on a wire rack and enjoy!

Notes

Once cooled, slice in half and add your favourite toppings. From cream cheese to peanut butter and jam, these bagels taste great with everything!
Best if served fresh. They also store well in the refrigerator for 3-4 days, or in the freezer for up to 2 months.
Keyword bagel, breakfast, dairy-free, gluten-free, healthy bagels, new york bagels, snack